Ingredients:

• 8 oz. of cream cheese
• 1 stick of real butter
• 2 lbs. of fresh peeled Louisiana crawfish tails
• 1 chopped white onion
• 1 green bell pepper chopped
• 1 can of cream of mushroom soup
• 2 cups of cooked white rice
• 1 teaspoon of garlic powder
• 1 teaspoon of red pepper
• 1/2 teaspoons of white pepper
• 1 1/2 cups of Velveeta cheese, grated
• 1 cup of fried onion rings from a can
• 2 tablespoons of butter

Instructions:

• Use a double broiler to melt the 1 stick of butter and cream cheese.
• In a separate skillet, melt the 2 tablespoons of butter and saute the crawfish in it. Add the onions and bell peppers to this and cook for 5 more minutes.
• Add everything to the crawfish mixture (except for the Velveeta and onion rings)and stir.
• Add everything to a casserole dish.
• Place the Velveeta and onion rings on top of the mixture in the casserole dish.
• Bake it at 350 degrees F. (when you are ready) for 30 minutes.
• Enjoy your crawfish casserole!